Meat from pigs receiving vitamin D 3 in water showed reduced cohesiveness, gumminess, and chewiness values compared to the control group. In both experiments meat from pigs that received vitamin D 3 in drinking water had a lower proportion of total free-polyunsaturated fatty acids (mainly n-6) when compared to the unsupplemented pigs, and these were positively correlated with TBARS production at day 5 of refrigerated storage ( r = 0.53 and 0.38 for experiments 1 and 2, respectively).
These effects were also observed in meat TBARS levels were decreased after 3 days of refrigerated storage. In experiment 2, since water intake was higher (800,000 IU and 1,120,000 IU/animal of vitamin D 3 consumption) effects on oxidative status were more profound and vitamin D 3 supplementation increased serum α-tocopherol and decreased cortisol and serum TBARS. In experiment 1, a 40% α-tocopherol increase in meat from the group supplemented with vitamin D 3 (500,000 IU/animal) was observed, that resulted in a tendency of decreased meat malondialdehyde (MDA) values at days 5 and 8 after refrigerated storage. Serum calcium concentration was greater in pigs receiving vitamin D 3 in water when compared to the control group. The first one was performed to examine the effect of vitamin D 3 supplementation in drinking water, and the second one to check the effect of supplementation dose (500,000 IU/L vs. The aims of this study were to investigate the effect of vitamin D 3 administration in drinking water during lairage time prior to slaughter on physiological stress, oxidative status, and pork quality characteristics.
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